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Zucchini Ricotta Galette

This delicious galette is so simple but delicious. We've been making mini versions of this recipe at the bakery this summer and it's such a nice way to enjoy a variety of vegetables. Use the cheese base for other seasonal veggies, or for an epic fridge clean out. You can't go wrong!

Zucchini Ricotta Galette
2-3 medium zucchinis, thinly sliced
1 cup (250g) ricotta cheese
1/2 cup packed (70g) cheddar cheese, grated
1/2 cup (60g) parmesan cheese, grated
1/2 tsp salt
Freshly ground black pepper (to taste)
1 egg white
1/2 recipe for Classic Red Spring Pastry Crust
2 tbsp finely chopped Italian Parsley

To prepare the filling, combine cheeses together with the salt and freshly ground pepper in a small bowl. Slice the zucchini thinly and set aside.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and spread ricotta mixture on top, leaving 3 inches from the edge. Arrange zucchini slices on top working from the outside in (overlapping as shown) and fold edges of dough over the filling, tucking and overlapping slightly as needed. Salt the zucchini with an additional sprinkle of salt. Place in refrigerator to chill for 30-45 minutes, the colder the better!

To create an egg wash, lightly whip up the egg white with 15ml water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature, garnished with freshly chopped parsley and freshly ground black pepper.

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